Sunday, February 13, 2011

Beef on Weck

Another simple yet indescribably delicious treat from the Nickel City. Take thin-sliced, slow-roasted roast beef, add a little (or more if you dare!) horseradish, some au jus and pile it onto a k├╝mmelweck/kimmelweck (aka “weck”) roll. Sounds like a roast beef sandwich, right? Not so much. The roll makes the sandwich the classic that it is. A weck roll is basically like a Kaiser roll, but it is covered with kosher salt and caraway seeds. The salt is probably what makes it a staple in every bar in Western New York. Salt = thirst = more beverage orders. Not only that, it just makes the sandwich downright incredible. In this respect it doesn’t require cheese, onions, or any other toppings. Simplicity is best.

Whether you call it Beef on Weck or Beef on Wick, definitely call on these places to ease your curiosity or craving.


As an expat, your best bet is to enjoy your Beef on Weck in town when the ingredients are fresh. PLEASE don’t try to eat one while you drive! If you don’t have time to stop for a meal, pick up some rolls to take home since they are not found outside of Buffalo (though maybe as far as Rochester). Get a good quality roast beef, sliced thin, and ask the butcher for some au jus. Don’t forget the horseradish! Try to eat your sandwich that day. You could freeze the rolls, but they’re definitely not quite the same.

If you visit Buffalo frequently, make it a mission to try out any and all Beef on Weck sandwiches you can. It sounds like a simple sandwich, but you will find that not everyone does it the same and not everyone does it well. Compare and contrast and come up with your own personal favorite.